Easy Pot Roast

My parents are still with us.  They are slowly but surely rebuilding their life.  The flood took away practically everything they owned so it's an uphill fight, to say the least.  However, they both have positive attitudes about it, which is half the battle.  They've been shopping for new stuff to put in their new home, when it's ready, and while they were out shopping, they bought me a covered roaster.  They're so sweet!  I couldn't wait to try it out.  So, here's an easy recipe for a very delicious pot roast.  P.S. if you don't have a roaster, that's OK.  Any oven proof pot with a lid will work.  If you don't have an oven proof pot, no problem.  You can cook this on the stove top instead of in the oven.

EASY POT ROAST

1 (2-3 lb) chuck roast 

1 onion, chopped

3 cloves garlic, sliced

1 bell pepper, chopped

1 stalk celery, chopped

3 carrots, chopped

4 potatoes, cut in large chunks

1 (14.5 oz) can diced tomatoes

water

salt/pepper/Cajun Seasoning

flour

vegetable or canola oil

*Note - Don't chop the veggies too small.  This is going to cook for a long time so you don't want them to disintegrate.

Preheat oven to 325 degrees.  Season the roast with Cajun Seasoning (or just use salt and pepper if you like).  Rub the seasoning into the roast.  Next, put some flour on a plate and dredge the roast in the flour, coating it on all sides.  You just want a light coating of flour.  This will help form a gravy later on.

Heat an oven-proof pot (that has a lid) over medium-high heat.  Add a little oil (just enough to coat the bottom of the pot).  When it's very hot, add the roast and let it brown (about 5 minutes).  Then flip it over and let it brown on the other side. Brown the sides, too. You want it browned on all sides, like this:

Remove the roast to a plate and set aside.  While the pot is still hot, add a little water (or red wine, maybe) and scrape up the brown bits on the bottom of the pot.  This is called deglazing the pan.  

Now, turn off the heat and add the vegetables to the pot and season with salt and pepper.

Then add the can of diced tomatoes and stir well.

Return the roast to the pot.  Nestle it into the vegetables.  

Add enough water to reach halfway up the side of the roast.  You do not want to cover it completely.  This is called braising,  

Now, cover and bake in a 325 degree oven for 3 hours.  If you don't have an oven-proof pot you can do this on the stove top instead.  Just simmer, covered, on low heat for 2-3 hours.  But, make sure it doesn't run out of liquid.  You need to check it every so often to be sure.  If it gets very low on liquid, you need to add a little water but as long as you simmer on low heat, you should be OK.  If you make it in the oven you can just leave it alone for 3 hours.  Very easy and low-maintenance!

I like to shred up the meat, place it in a bowl, then use a slotted spoon to remove the veggies to another bowl.

Then I pour the remaining gravy over the meat.  But you can totally leave it all mixed together in the pot (I have picky eaters that like it separate).

I serve it over rice.

This roast is so tender and the veggies are flavored with the juices from the meat which makes them delicious!  This recipe is so easy, anyone can make it.  Even if you never cook, you can do this.  All it takes is some time.  Your family will think you slaved for hours when you really just stuck it in the oven and forgot about it for 3 hours.  Give this recipe a whirl and let me know how you like it.  

Classic Pot Roast

It's been so busy here lately!  The renovations on the house, Thanksgiving, Christmas, New Years, Mardi Gras, baseball practice, the list goes on and on.  Sometimes, when our worlds are at their craziest, we just need to slow down, sit down and enjoy.  This classic pot roast recipe is the perfect way to do that.  It slow cooks in the oven and you serve it from the same pot you cook it in.  Classic, rustic, unbelievably delicious!  Just what I needed.

CLASSIC POT ROAST

2-3 lb chuck roast

1 onion, quartered

1 cup baby carrots

2 stalks celery, quartered

3 medium potatoes, quartered

2 sprigs of parlsey

1/2 cup beef broth (or water)

1 (15oz) can diced tomatoes

1 packet brown gravy mix

salt/pepper

2 TBS vegetable oil

  

Cut the onions, potatoes and celery into quarters.  You want big pieces because they will be cooking for a long time.  If they are too small, they'll over cook and turn to mush.

 

A tip to keep potatoes from turning brown:  Once cut, put them in a big bowl of cold water until you're ready to use them.

Preheat the oven to 300 degrees.

In an oven-proof pot with a lid (I love a cast iron pot for this), heat oil over medium-high heat.

Season the roast with salt and pepper.

Brown the roast on both sides:  Let the pot get very very hot!  Place the roast in and don't touch it for 2 minutes.  If you keep moving it around, it won't get that great crust on it.  After two minutes, flip it over and let it sit there (untouched) for 2-3 minutes.  It may take a little longer on the second side.

See that great brown crust.  That imparts flavor.

Remove the roast to a plate and set it aside.

Next, we deglaze the pot:  That just means getting the brown bits off the bottom.  While it's hot, pour in about 1/2 cup beef broth (or water) and scrape up the bits with a spoon.

Once you've deglazed the pot, pour in the tomatoes and brown gravy mix.  I zip them in a blender together because my guys don't like chunks of tomatoes but that's not necessary.  You could just stir them together then pour the mixture into the pot.

Return the roast to the pot.

Place all of the vegetables around and on top of the roast.  Place the parsley sprigs on top.

Put the lid on and place in the oven.

Bake at 300 degrees for 2 1/2 - 3 hours (for a 2 - 3 lb roast).  Bigger roasts will take longer.

Remove the parsley stems.

Look how delicious this looks:

Just push the vegetables to the side so the meat can be seen in the middle.  You can serve it straight from the pot.

The meat is so tender you can pull it apart with a fork!

This classic recipe is so easy but it's pretty impressive.  Your family will be wowed by a bubbling pot of tender beef and flavorful veggies!  Just add some crusty bread to soak up the gravy and you'll be in comfort food heaven.  

Old Fashioned Beef Vegetable Soup

My family has been under the weather.  From sinus infections to summer colds, we are not feeling our best.  So, it's time for a little old fashioned medicine, vegetable soup!  Nothing makes you feel better when you're sick than a big steaming bowl of soup.  Plus, it's easy ('cause who feels like doing a ton of work when you're sick?),  It uses leftover beef and canned or frozen veggies!  Here's how I make it:

OLD FASHIONED BEEF VEGETABLE SOUP

2 cups diced cooked roast beef (use up your leftovers!)
1 can beef broth
1 can diced tomatoes
1 small pkg frozen veggies (or a can of mixed vegetables, rinsed and drained)
2 cups water
2 potatoes, diced (frozen hash browns work, too)
1 small onion, diced
salt/pepper

Put everything in a big pot.  Season to taste with salt and pepper.  Bring to a boil.  Then lower the heat and simmer, covered until potatoes and onions are tender, stirring occasionally.

That's it!  Easy easy easy and so good!  Plus, it's super versatile.

If you don't have leftover roast beef, you can use chicken or turkey.  You can even use cooked ground beef.  Leftover taco meat would be delicious!

You can substitute 1/2 cup uncooked small pasta or rice for the potatoes.

You can make it totally vegetarian by omitting the meat and using vegetable broth.

So, the next time you are feeling a bit under the weather, make this soup.  It will help you feel better for sure.  It's like a warm hug for your insides!

Beef and Noodles

This is an old-fashioned Sunday supper.  If you're short on time, this one's not for you.  But, if you've got a few hours, this is a delicious, easy, hearty supper that screams comfort.

I found the recipe in a cook book from the 80s.  It caught my eye because the ingredients are simple things I always have on hand.  I changed it up a little bit.  It called for frozen noodles, which I didn't have, so I substituted dried.  I also used Italian seasoning instead of the marjoram it listed.  Plus a few other changes.  The result was a winner.  The family loved it so much there were no leftovers!  My Pickiest Eater Ever Son actually asked me to make it again soon.  Score!

BEEF AND NOODLES

1 lb chuck roast
1/4 cup all-purpose flour
1 TBS oil
1 onion, chopped
2 cloves garlic, minced
2 cups beef broth
1 cup water
1 TBS Worcestershire sauce
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp pepper
2 cups egg noodles
2 TBS fresh parsley, chopped

Cut the roast into small cubes.

Coat the cubes of beef with the flour.

In a large pot with a tight-fitting lid, brown half of the beef in the oil over medium high heat.

Remove it from the pot and set aside.  Brown the remaining beef, then add the onion and garlic.  Cook for a few minutes.

Drain off any excess grease.  Return all beef to pot.  Stir in broth, water, Worcestershire sauce, Italian seasoning, salt and pepper.

Bring to a boil.  Then, reduce heat to a simmer.  Put the lid on and simmer for 1 1/2 hours or until beef is tender.

Then, stir in the noodles.

Bring to a boil.  Then, reduce heat and cook uncovered for 20-30 minutes or until noodles are tender.  Stir it occasionally.

Finally, garnish with fresh parsley.



This recipe takes some time but very little effort.  The end result is worth the wait.  Comforting and delicious!  A new family favorite!

Old Fashioned Beef Stew

When the weather gets chilly, I crave a big bowl of piping hot beef stew.  What's more comforting (and filling) than that?  Tender beef, vegetables, and a thick, delicious gravy all in one pot!  I'm in!  The only thing that could make it better is adding a big chunk of crusty French bread for dunking!  (I'm getting hungry just writing about it!)

Here's the recipe:

OLD FASHIONED BEEF STEW

2 lbs beef stew meat (or cut up a chuck roast into chunks)
1 can (15 oz) stewed tomatoes
1 can (10.5 oz) beef broth
2 cups water
1 TBS Worcestershire sauce
1 onion, chopped
3 cloves garlic, chopped
2 stalks celery, chopped
2 carrots, sliced
4 red potatoes, quarted
Flour
Cajun seasoning
Salt and pepper
Chopped fresh parsley

In a large pot, heat a little oil (3 TBS or so) over medium high heat.  Toss the stew meat in flour that has been seasoned with Cajun seasoning.  Dust off excess flour.

Brown the beef in batches (don't over crowd the pot or the meat will steam instead of brown).  Once browned on all sides, remove the beef to a plate and set aside.

With the pot still hot, add broth and scrape the bits off the bottom of the pot.

Add the tomatoes, Worcestershire sauce and water.  Return the beef to the pot (including any juices on the plate).  Add onion, garlic and celery.  Season with salt and pepper.  Bring to a boil.  Then, reduce heat, cover and simmer on low heat for 1 hour.

Add carrots and potatoes.  Simmer uncovered for 30 minutes more, until potatoes and carrots are tender and stew has thickened.  Garnish with chopped fresh parsley.

There you have it, delicious, old fashioned comfort food.  Perfect for this chilly time of year.  Warms your belly and your soul.

(Crock) Pot Roast

My Old School Italian Husband loves pot roast.  It's one of his favorite dishes.  You know, slow cooked roast beef with potatoes, onions, celery and carrots that's simmered all day on the stove.  It is delicious but kind of a pain in the neck.  I mean, who has time to babysit a roast?  You gotta keep checking the liquid level and adding more water blah blah blah.  Who needs it?

I get the same result just sticking everything in the crock pot!  It's super easy.  I just throw it together in the morning and forget about it.  Then, I have a yummy, comforting supper waiting for me that evening.  My husband gets his pot roast and I get to relax all day!  Win win!

(CROCK) POT ROAST

2 - 3 lb. Chuck roast (great use for inexpensive cut of meat)
2 medium russet potatoes, cut into chunks
1 cup baby carrots
2 stalks celery, chopped
1 small onion, chopped
Salt and pepper
14 oz can diced tomatoes (no salt added)
1 packet brown gravy mix (McCormick)
1 tsp Italian seasoning

Place potatoes, carrots, celery and onions into crock pot.

Season with salt and pepper.  Place roast on top.  Season roast with salt and pepper.

In a large measuring cup, mix canned tomatoes (including juice), gravy mix and Italian seasoning.  Stir well.  (I zip it in the blender because my pickiest eater ever son hates tomatoes but likes tomato sauce.  Go figure.  But you can skip the blender if you like chunks of tomato).  Pour over the roast.

Cover crock pot and cook on low 6 - 8 hours.  The meat will shrink but it becomes tender and juicy and so delicious!  The tomatoes help to tenderize the meat and form a wonderful gravy.  The veggies soak up all the flavors, too.  Yum!

This recipe is a must try.  You'll love how easy it is and your family will love how yummy it is.  Like I said, win win!